Description
Crispy golden patties filled with creamy tuna, toasted seaweed, and aromatics. A quick, no-fuss snack perfect for gatherings or quick meals, made with pantry staples in under 30 minutes.
Ingredients
2 cups cooked sushi rice, completely cooled
2 (5 oz) cans solid white tuna, thoroughly drained
1/3 cup alcohol-free mayonnaise
2 medium green onions, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon low-sodium tamari or alcohol-free soy sauce
1/4 teaspoon freshly ground black pepper
1/2 cup finely crushed panko or toasted sesame seeds for coating
2 tablespoons neutral cooking oil (avocado or sunflower)
Instructions
Place the cooled sushi rice into a bowl and use a fork to break apart any clumps.
Squeeze tuna between paper towels to remove liquid, then add it to the rice. Mix in mayonnaise, green onions, sesame oil, tamari, and pepper until the mixture holds together when pressed.
Divide the mixture into 8 equal portions. Roll each into a ball, then flatten into 1/2-inch-thick discs. Coat both sides with panko or sesame seeds.
Heat oil in a skillet over medium heat until shimmering. Add discs in a single layer and cook 2-3 minutes per side until golden and crisp. Transfer to a paper towel-lined rack to drain.
Notes
Make ahead: Shape the tuna discs and refrigerate for up to 24 hours before frying.
For extra crunch, refrigerate the shaped patties for 15-20 minutes after shaping.
Serve with a dollop of wasabi or pickled vegetables for additional flavor contrast.
Store leftovers in a sealed container for up to 2 days (best fresh).
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 bites
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg